茶道さどう...

茶道は、室町時代に村田珠光（じゅこう）によって始められ、武野紹鴎（じょうおう）を経て、千利休（りきゅう）によって完成されたものです。 　茶道は、一般に堅苦しいものと思われているようですが、決してそうではありません。茶道とは、お客に少しでもおいしくお茶を召し上がっていただこうと心を込めてお茶をたてることであり、こうした努力をお客に分かっていただき、心から喜んでいただき、ここに亭主とお客との間に心と心の交流ができあがる、これを目的としているのです。 　どうぞ心を込めてたてたお茶を気楽に召し上がってみてください。特にめんどうな作法などは何もありません。 茶道とは、前にも述べましたように、たった一杯のお茶ですが、少しでもおいしく召し上がっていただこうと、ただそのためにのみ心を砕いて茶を点てて差し上げることであり、この努力を客も理解し、感謝の気持ちを表していただき、ここに出来上がった心と心の交流に無上の喜びを味わうことです。 そこで最も重んじられるのは、「和敬清寂」といって、なごやかな雰囲気であり、主客の間の、相手を敬う温かい心の通いあいであり、清らかで静かな雰囲気であります。
According to the Nihon Kōki (Latter Chronicle of Japan), drinking of tea was introduced to Japan in the 9th century, by the Buddhist monk Eichū (永忠), who had returned to Japan from China. This is the first documented evidence of tea in Japan. The entry in the Nihon Kōki states that Eichū personally prepared and served sencha (unground Japanese green tea) to Emperor Saga who was on an excursion in Karasaki (in present Shiga Prefecture) in the year 815. By imperial order in the year 816, tea plantations began to be cultivated in the Kinki region of Japan.[1] However, the interest in tea in Japan faded after this.
In China, tea had already been known, according to legend, for more than a thousand years. The form of tea popular in China in the era when Eichū went for studies was "cake tea" (団茶 dancha?)—tea compressed into a nugget in the same manner as Pu-erh. This then would be ground in a mortar, and the resulting ground tea decocted together with various other herbs and/or flavorings.
The custom of drinking tea, first for medicinal, and then largely also for pleasurable reasons, was already widespread throughout China. In the early 9th century, Chinese author Lu Yu wrote the The Classic of Tea, a treatise on tea focusing on its cultivation and preparation. Lu Yu's life had been heavily influenced by Buddhism, particularly the Zen–Chán school.[citation needed] His ideas would have a strong influence in the development of the Japanese tea ceremony.
Around the end of the 12th century, the style of tea preparation called "tencha" (点茶), in which matcha was placed in a bowl, hot water poured into the bowl, and the tea and hot water whipped together, was introduced by Eisai, another Japanese monk returning from China. He also brought tea seeds back with him, which eventually produced tea that was of the most superb quality in all of Japan.
This powdered green tea was first used in religious rituals in Buddhist monasteries. By the 13th century, when the Kamakura Shogunate ruled the nation and the samurai warrior class ruled supreme, tea and the luxuries associated with it became a kind of status symbol among the warrior class, and there arose tea-tasting (闘茶 tōcha?) parties wherein contestants could win extravagant prizes for guessing the best quality tea—that grown in Kyoto, deriving from the seeds that Eisai brought from China.
The next major period in Japanese history was the Muromachi Period, pointing to the rise of Kitayama Culture (北山文化 Kitayama bunka?), centered around the elegant cultural world of Ashikaga Yoshimitsu and his villa in the northern hills of Kyoto, and later during this period, the rise of Higashiyama Culture, centered around the cultural world of Ashikaga Yoshimasa and his retirement villa in the eastern hills of Kyoto. This period saw the budding of what is generally regarded as Japanese traditional culture as we know it today.
Tea ceremony developed as a "transformative practice", and began to evolve its own aesthetic, in particular that of wabi. Wabi, meaning quiet or sober refinement, or subdued taste, "is characterized by humility, restraint, simplicity, naturalism, profundity, imperfection, and asymmetry [emphasizing] simple, unadorned objects and architectural space, and [celebrating] the mellow beauty that time and care impart to materials."Murata Jukō is known in chanoyu history as the early developer of this, and therefore is generally counted as the founder of the Japanese "way of tea". He studied Zen under the monk Ikkyū, who revitalized Zen in the 15th century, and this is considered to have influenced his concept of chanoyu
By the 16th century, tea drinking had spread to all levels of society in Japan. Sen no Rikyu, perhaps the most well-known—and still revered—historical figure in tea ceremony, followed his master, Takeno Jōō's, concept of ichi-go ichi-e, a philosophy that each meeting should be treasured, for it can never be reproduced. His teachings perfected many newly developed forms in Japanese architecture and gardens, fine and applied arts, and the full development of chadō, "the "way of tea". The principles he set forward—harmony (和 wa), respect (敬 kei), purity (清 sei), and tranquility (寂 jaku)—are still central to tea ceremony.
Many schools of Japanese tea ceremony have evolved through the long history of chadō and are active today.
主な茶道具 　 　茶道具にはいろいろありますが、主なものを挙げておきます。 　　点前の始まる前に茶室に配置しておく道具類 　1・風炉・風炉釜・風炉先屏風・水指(水を入れておく器) ・掛け軸・花入・花・香合(お香を入れておく小さな器) 　 2.亭主・お点前・半東・お運びが身に付けているもの 　・帛紗(ふくさ:道具を清めるための布)・古帛紗(茶碗などを運ぶ際に使う小さな布) ・扇子 ・懐紙(小さな紙の束)・懐紙入れ・楊枝 　 3.お点前が持って出るもの 　・茶碗セット（茶碗に茶巾・茶筅（茶を点てる道具）・茶杓（茶をすくう道具）を仕組んだもの） ・棗（抹茶を入れた器） ・建水セット（建水（使った水を捨てる器）に、蓋置（釜の蓋を置くもの）を入れ、柄杓を懸けたもの） 4. 半東が持って出るもの 　・菓子を盛り、箸を添えた菓子器　お運びが持って出るもの 　・古帛紗に載せた、抹茶の入った茶碗（３客以下の方の分） 5.茶道の道具類 懐紙入れ、帛紗（ふくさ）、古帛紗,懐紙、楊子、扇子